Ingredients
16
16 servings
- •cooking spray
- •8 ounces cream cheese
- •1 ½ cups shredded Cheddar cheese
- •2 tablespoons grated Parmesan cheese
- •1 ½ teaspoons garlic powder
- •16 whole jalapeno peppers with stems
- •8 slices bacon, cut in half crosswise
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix together cream cheese, Cheddar, Parmesan, and garlic powder in a bowl until the mixture is thoroughly blended.
- Lay jalapeño pepper on a work surface and cut a lengthwise sliver from the side of the pepper, exposing seeds and white membrane. With the handle of a teaspoon, scrape out seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers.
- Chop up pepper slivers and mix into cheese stuffing. Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
- Grill stuffed jalapeños on a less-hot part of the grill until peppers are hot and juicy and bacon is browned, 30 to 40 minutes.
Nutritional Facts
Per 16 servings
- Calories: 164
- Carbohydrate: 2g
- Fat: 15g
- Fiber: 0g
- Protein: 6g
- Sugar: 1g
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